Heat a dry skillet over medium heat and add the walnuts, toasting them for 3-5 minutes while stirring occasionally until fragrant and lightly browned. Transfer to a plate to cool. While the walnuts toast, hull and quarter 1 cup of strawberries for the dressing, and hull and slice the remaining 8 oz of strawberries into 1/4-inch rounds for the salad. Mince the shallot finely and crumble the feta cheese into roughly 1/2-inch chunks. Having everything prepped before you blend ensures a smooth, efficient dressing-making process.

In a blender, combine the red wine vinegar, minced shallot, quartered strawberries, strawberry preserves, and honey. Blend until smooth and well combined. With the blender running on low speed, slowly drizzle in the olive oil to create an emulsion—this gradual incorporation prevents the dressing from breaking and creates a silky, cohesive texture. Pour the finished dressing into a bowl and season with salt, black pepper, and dried mint, stirring to combine. I find that adding the salt and pepper after emulsifying allows you to taste and adjust seasoning more accurately.

Place the fresh spinach in a large serving bowl or on individual plates. Pour about two-thirds of the strawberry vinaigrette from Step 2 over the spinach and toss gently until the leaves are evenly coated and slightly wilted. The warmth of the dressing will soften the spinach just slightly while maintaining its fresh texture. Arrange the sliced strawberries, cooled toasted walnuts from Step 1, and crumbled feta cheese on top of the dressed spinach, distributing them evenly across the salad.

Drizzle the remaining strawberry vinaigrette from Step 2 over the top of the salad just before serving. The fresh dressing on top adds brightness and prevents the salad from becoming too saturated. Serve immediately while the spinach is still crisp and the flavors are vibrant. I recommend having extra dressing on the side—guests often appreciate the option to add more of that fruity, tart vinaigrette to their preference.